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Shrimp/craw Fish Recipe

Name: Boatengs Cajun Creations Restaurants Shrimp/Craw Fish Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined (or small crawfish tails); 3 tbsp unsalted butter; 1 tbsp olive oil; 0.5 cup yellow onion, finely chopped; 4 cloves garlic, minced; 0.25 cup green bell pepper, finely diced; 1 celery stalk, finely diced; 2 tbsp fresh parsley, chopped; 2 tbsp green onions, sliced (white + green parts); 0.25 cup dry white wine (or seafood stock); 1 tbsp fresh lemon juice; 1 tsp hot sauce; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning (or Creole seasoning); 0.5 tsp smoked paprika; 0.25 tsp cayenne pepper; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cup heavy cream (optional, for richer sauce); 4 servings buttered crusty bread or cooked rice / pasta; 4 pieces lemon wedges

Inspired by Boatengs Cajun Creations Restaurant

Time30m

Serves4

Make Shrimp/craw Fish Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

1 lb large shrimp, peeled and deveined (or small crawfish tails)

Vegetables & Aromatics

3 tbsp Unsalted butter

1 tbsp olive oil

1/2 cup yellow onion, finely chopped

4 cloves Garlic, minced

1/4 cup green bell pepper, finely diced

1 celery stalk, finely diced

2 tbsp Fresh parsley, chopped

2 tbsp green onions, sliced (white + green parts)

Liquids & Sauces

1/4 cup dry white wine (or seafood stock)

1 tbsp fresh lemon juice

1 tsp Hot sauce

1 tsp Original Worcestershire Sauce

Spices & Seasonings

1 tsp Old Bay seasoning (or Creole seasoning)

1/2 tsp Smoked paprika

1/4 tsp Cayenne pepper

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

To Finish / Serve

1/4 cup heavy cream (optional, for richer sauce)

4 servings buttered crusty bread or cooked rice / pasta

4 pieces lemon wedges

Method

Seafood

Prepare shrimp/crawfish

Pat the shrimp or crawfish tails dry with paper towels. If frozen, thaw in the refrigerator or under cold running water and pat dry. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Vegetables & Aromatics

Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter is melted and foaming, add the chopped onion, bell pepper and diced celery. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Add the minced garlic and sauté 30–45 seconds, until fragrant but not browned.

Liquids & Sauces

Pour in the white wine (or seafood stock) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by about half, 1–2 minutes. Stir in the lemon juice, Worcestershire sauce and hot sauce.

Spices & Seasonings

Add the Old Bay (or Creole), smoked paprika, cayenne, remaining 1/2 tsp kosher salt, and freshly ground black pepper. Stir to combine and let the mixture simmer gently for 30–60 seconds to bloom the spices.

Seafood (cook)

Increase heat to medium-high. Add the seasoned shrimp or crawfish to the skillet in a single layer. Cook shrimp 1.5–2 minutes per side (total 3–4 minutes) until opaque and just cooked through; crawfish tails generally need 2–3 minutes until heated through and firm. Avoid overcooking. Stir gently so the seafood is coated in the sauce.

To Finish / Serve

If using cream, lower heat to medium-low and stir in the heavy cream, cooking 1–2 minutes until warmed and slightly thickened. Taste and adjust seasoning with additional salt, pepper or hot sauce as desired.

Remove skillet from heat. Stir in chopped parsley and sliced green onions. Spoon the shrimp/crawfish and sauce over buttered crusty bread, rice or pasta. Serve immediately with lemon wedges on the side.